Go­ing ca­sual on a long week­end

The Press - Zest - - Cover Story - KATE GIBBS

gen­tly in the mid­dle. Cook for an­other five to 10 min­utes if needed. Cool with a weight on top to flat­ten it – a chop­ping board with a few cans on top, for ex­am­ple. Chill for sev­eral hours, then re­move weights and re­frig­er­ate for an­other 12-24 hours be­fore serv­ing. Care­fully turn out and slice, then serve a slice to share with cor­ni­chons and crusty bread. * Make qu­a­tre-epices by mix­ing 2 Tbsp white pep­per, 2 tsp ground nut­meg, tsp ground cloves and 2 tsp ground gin­ger. Keep for mak­ing ter­rines and pates.

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